Arugula Salad with Raspberries and Salmon Roe

I guess it’s salmon season! The Korean markets around me have been selling wild salmon roe, cured, so mom and I bought some. However, I was having a hard time finding some good salmon roe recipes online so here’s a fun one for you. Super simple. Raspberries give this counter taste sweet and tangy taste to the salty roe. It’s really yum!

Salad:

2 cups of arugula (some call it rocket!)

2 tablespoons of salmon roe

handful of raspberries (5-7)

handful of raw pecans or walnuts

side of toasted olive bread/foccacia (GF or SCD legal)

salt and pepper to taste

grated parmesan is optional

Dressing:

1 garlic clove, finely chopped

2 tablespoons dijon Mustard (try not to use regular yellow mustard)

1/4 cup champagne vinegar (best if you have it but don’t sweat if you don’t)